Curry sauce recipe

Recipe for curry sauce in our easy curry recipes collection.

Recipe ingredients

• 5 tablespoons vegetable oil
• 2 teaspoons mustard seeds
• 1 teaspoon fenugreek seeds
• 3 fresh green chillies, deseeded and thinly sliced
• 1 handful curry leaves
• 2 thumb sized pieces of fresh ginger, peeled and coarsely grated
• 3 onions, peeled and chopped
• 1 teaspoon chilli powder
• 1 teaspoon turmeric
• 6 tomatoes, chopped
• 1, 14 fl. ounces, tin coconut milk
• Salt
• 1 3/4 pounds mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)

How to make curry sauce

• Heat the oil in a pan and when hot add the mustard seeds.
• Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger.
• Stir and fry for a few minutes.
• Using a food processor, chop the onions and add to the same pan.
• Continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric.
• Using the same food processor, pulse the tomatoes and add these to the pan.
• Cook for a couple of minutes then add one or two wineglasses of water and the coconut milk.
• Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
• Take this sauce as a base.
• Add all your veg to the sauce at the beginning when you add your onions.
• Continue to cook as normal and simmer until tender.

• Navaratan korma
• Navratan korma
• Potato and spinach curry
• Tomato coconut curry
• Tomato curry with coconut milk
• Vegetable korma
• Corn and paneer jaalfrazie
• Paneer jaalfrazie
• Vegetable jalfrezi
• Amma egg special
• Egg akoori
• Bengali duck egg curry

• Palak gobi
• Potato curry
• Basic curry
• Spinach and vegetable delight
• Spinach tofu peas
• Vegetable curry
• Tomato barta
• Tomatoes with chick peas
• Aubergine and tofu satay
• Cabbage coconut curry
• Coconut curry
• Mango curry

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